Duck meat dishes are very popular among cooking enthusiasts. You can cook them in different ways - cook, bake on the grill or in the oven, stew or fry. Baked duck with apples will be the decoration of the festive table, and stew with vegetables - a great addition to any salad.
Features of duck meat
A beautiful and deliciously prepared dish does not mean that it can be useful for any person. Like other types of meat, duck has its advantages and contraindications. To understand this, it is worth exploring its composition in more detail.
Like all waterfowl, the duck has a high fat content, which is mainly located in the skin. Removing it will not make meat a dietary product.
Duck pulp fibers, in comparison with meat of other birds, are characterized by increased density and rigidity, they contain a large number of blood vessels. Given these indicators, duck meat is usually classified as a dark variety.
What are the beneficial elements in duck meat?
The benefit of duck meat is explained by the variety of chemical elements necessary for the body, with which it is rich.
Vitamin A. It is in this product in an amount 2 times higher than the content in any other kind of meat. Retinol (A) has a beneficial effect on the condition of the skin, improving its appearance, helps to sharpen vision, increase immunity and protect against viral diseases. Duckfill replenishes the reserves of vitamin A in the body for the process of the full formation of bones and teeth, the formation and development of new cells, and the inhibition of aging processes.
Vitamin group B. Duck liver contains pantothenic acid - vitamin B5. An important property of this element is the acceleration of metabolic processes, the neutralization of negative metabolic processes, manifested by an increase in acidity and the accumulation of excess gas in the intestine. This vitamin stimulates the production of adrenal hormones glucocorticoids, helps to treat arthritis, allergies, various heart diseases.
B4 - affects the proper functioning of the liver and kidneys, coordinates brain processes, improves memory, and prevents the development of atherosclerosis.
The meat of this bird contains vitamin B1, the lack of which leads to insomnia, impairs mood and appetite.
Riboflavin (B2) provides oxygen to the cells, is responsible for the condition of the skin, improves the functioning of the organs of vision, has a positive effect on the growth of hair and nails. Vitamin B2 reduces the negative impact of all kinds of toxins on the organs of the respiratory system, which is necessary for the full functioning of the thyroid gland.
Betaine. Its action is associated with the normalization of the digestive system. Once in the human body with duck meat, this substance activates metabolic processes, helping to cleanse and remove toxic substances.
Omega-3 and Omega-6 acids. The combination of these components is the basis for the growth of hair and nails. They help reduce the inflammatory process, have a prophylactic effect in neurological diseases, suppress depression, chronic fatigue and emotional disturbances. Unsaturated omega acids neutralize blood cholesterol. Their deficiency entails diseases of the brain, heart, blood vessels, inhibits intellectual development, and can cause dementia.
Squirrels. Duck meat is a source of protein, which, in turn, contains amino acids that are beneficial to the body. Proteins are involved in the metabolism, provide the nervous system, affect the ability to grow and reproduce.
Iron. The content of this element in the duck product helps to keep the hemoglobin level at the required level. With a decrease in this indicator, a person feels weakness, general malaise due to developing anemia. Iron promotes the absorption of B vitamins.
Linoleic acid. Its amount in duck fat is greater than in any other. Serves for energy supply, promotes the processing of fat from food, accelerates muscle growth during sports activities. Due to this ability, linoleic acid is included in the composition of weight loss products.
All these substances and vitamins are necessary for the full functioning of the life support systems of the human body. Of course, it is impossible to provide the necessary level only with duck meat, but it is recommended to use it as an additional source.
The benefits of duck meat for humans
Duck product contains many useful substances necessary for the normal functioning of internal organs. It has high nutritional value, allows you to permanently get rid of hunger, saturating the body with all the necessary elements. Given the rich composition and properties of each element described above, the benefits of duck meat for humans are as follows:
· Has a stimulating effect on the brain;
· Improves skin condition, complexion, reduces the manifestation of skin defects;
· Contributes to the solution of the problem of anemia, affecting the production of blood cells and increasing the level of hemoglobin in the blood;
· Improves immunity and protective properties of the body;
· Strengthens blood vessels and bones;
· Removes carcinogenic substances from the body that lead to the formation of malignant tumors;
· Affects the increase in potency in men;
· Affects the improvement of metabolism.
Duck meat will benefit people whose livelihoods are associated with high energy and nervous costs. Thiamine, which is part of it, has the ability to convert carbohydrates into energy, to replenish body reserves.
Caution: Duck Meat Harm
In addition to useful properties and taste, duck meat has contraindications, which are explained by excessive fat content and fiber stiffness.
1. The amount of fat. Once in the body, fatty duck meat affects the formation of cholesterol, which disrupts the normal course of physiological processes in the blood vessels.
2. The rigidity of the meat. For healthy people, this property is not a problem, but for those who have diseases of the intestinal tract, the use of such food will cause serious complications.
The use of duck meat is contraindicated in such categories of patients:
· Obese or overweight;
· Patients with diabetes mellitus or goiter of the thyroid gland;
· Having chronic diseases of the gastrointestinal tract, liver;
· With individual intolerance to product components.
Eating this product should be limited due to the excess content of fat in it. The harm and benefits of duck meat should be evaluated individually for each person, given that the detrimental effect depends on chronic diseases and the amount of meat eaten.
